Combine the whipped cream and a teaspoon of vanilla extract with warm milk. Mix the ingredients well.

Add the liquids to the flour mixture a little at a time and begin to knead the dough first with a fork and then with your hands.

Once you have a firm and elastic dough let it rise a couple of hours in a bowl, covered with a transparent film, cut across on the surface.

Once it is well risen, spread our dough on a pastry board until a thin and square sheet is obtained. At this point let's divide it into 9 smaller squares.

On the right side of each square, we place a stick of chocolate, composed of 3-4 smaller squares and we wet the edges with water. Make many cuts on one half of the square and roll our flutes. Let them rise for 30 minutes on a baking sheet covered with parchment paper.

After the rising time, wet the surface with milk and bake at 180 ° for 20-25 minutes. Once ready let them cool and they will be ready to be tasted, super soft and fragrant.

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